Recipe & photography by Ed Barrow.
Ingredients
- A small crown prince squash, skin and seeds removed then chopped into 1 inch cubes
- 6 cloves of garlic, skin on
- Small handful of fresh sage
- 1 tsp of cinnamon
- 1 tsp of nutmeg
- 1 tsp of fennel seeds
- 100ml of double cream
- 150g of Northern Pasta Co Gigli
Method
- Start by preheating the oven to 170fan. Add the squash to a large oven tray, drizzle generously with extra virgin olive oil and then add the garlic cloves, sage and spices. Season with salt and pepper then toss everything together. Place into the oven and roast for 40 minuets, stirring halfway through the cooking time.
- Once the squash has had half an hour, place a large pan of well salted water on to boil for the pasta. Once boiling add the Gigli and cook for 7 minutes until al-dente.
- Remove the squash after 40 minutes and squeeze out the flesh from the cooked garlic and discard the skins. Tip the contents of the tray into a food processor or blender. Add the cream then blend until completely smooth. Taste for seasoning and adjust as needed.
- Preheat the grill to high.
- Drain the pasta once cooked reserving back some pasta water. Add the drained pasta to the sauce along with a big splash of pasta water. Stir together then pour into a tray or oven proof dish. Place until the grill for 4-5 until bubbling and golden brown around the edges.
- Remove from the grill and serve immediately.
